Discussion
Cooking and Recipes IV, Hosted by Oiseau
Posted 7/22/08 10:09 PM
Cooking and Recipes IV, Hosted by Oiseau
From soups to main dish ideas and yummy desserts, share with each other quick and easy recipes and ideas for making your time in the kitchen enjoyable and easier.
All of us here in the ThirdAge Community would love to hear your cooking ideas, suggestions, etc., for the every day meal. What about th at favorite recipe you love to make for that next holiday coming up around the corner?
--OISEAU
By Oiseau
Posted 04/30/08 4:04 PM
Barmbrack - Irish Tea Bread
Barmbrack is a yeasted bread with added sultanas and raisins. Usually sold in flattened rounds, it is often served toasted with butter along with a cup of tea in the afternoon. The dough is sweeter than sandwich bread, but not as rich as cake, and the sultanas and raisins add flavour and texture to the final product. In Ireland it is sometimes called Báirín Breac, and the term is also used as two words in its more common version.
Hallowe'en tradition
Barmbrack is the center of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game. In the barmbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, "to beat one's wife with", would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Commercially produced barmbracks for the Halloween market still include a toy ring.
Recipe
The recipe for a small barmbrack as follows:
Ingredients:
250 g of white flour, 15g of dried baker's yeast, 50 g of fine white sugar, 100mL of warm milk, half a teaspoon of allspice or mixed cinnamon and nutmeg, half a teaspoon of salt, 1 small egg, 50g of unsalted butter, 50g of mixed peel, 60g of mixed raisins and sultanas.
Recipe:
The points in italics are optional.
Soak the dried fruit overnight in weak tea, for an authentic taste!
Warm the milk a little, then stir the yeast and one teaspoon of the sugar into two tablespoonfuls of the milk, and let rise for ten minutes.
Melt the butter and let it cool.
Sift the flour, the allspice and the salt into a bowl, and add the rest of the sugar. Pour in the rest of the milk, and the yeast mixture as before.
Beat the egg with a fork, mix with the butter, add to the bowl, stir a little, and knead the mixture for 5 minutes until the dough is elastic and no longer sticks to the bowl. Cover with a wet cloth and let rise in a warm place for one hour.
Dry the mixed peel and fruit, chop the mixed peel up into small sections, roll in a little flour, add the mixed peel and the fruit and knead the mixture vigorously.
Butter a baking tin and spread the mixture evenly into it. Leave to rise for 30 minutes.
Heat the oven to 220°C, put the mixture in to bake for 25 minutes, then reduce the heat to 190 °C and bake a little longer.
Let the barmbrack repose for 15 minutes after taking it out of the oven before extracting it from the tin, and allow to cool thoroughly before cutting. Serve with tea and butter.
By Oiseau
Posted 04/02/08 3:36 PM
Meatless meal from Emeril
Gnocchi with Spring Herb Pesto of Baby Arugula and Basil
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Italian Market
4 cups baby arugula
4 cups basil leaves
1 cup pine nuts, toasted
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon chopped garlic
1 cup extra-virgin olive oil, plus 1/4 cup
Salt and pepper
1 pound fresh gnocchi
In the bowl of a food processor, combine arugula, basil, pine nuts, Parmesan, and garlic. With the motor running, add 1 cup olive oil in a slow stream until emulsified. Season with salt and pepper, to taste.
In a large pot of boiling salted water, add gnocchi. Cook until they rise to the surface, just a few minutes for fresh pasta. Drain well, reserving 1/4 cup of the pasta water.
In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water. Pesto should become a sauce-like consistency. Add gnocchi and toss to combine. Serve, garnished with extra cheese.
By DurangoGirl
Posted 04/02/08 4:05 PM
Oh My!!! this sounds sooooo good!!!
I have to try this one big time :) gotta run to the store tomorrow and buy the ingredients...will let you know how I like it. Need some hard crusted fresh french bread to go with this one. What wine would you recommend?
By Oiseau
Posted 04/02/08 6:04 PM
HI DG - personally I'd pass on the
bread. Potatoes are already enough starch for a meal. :-)
A well chilled orvieto or chardonnay will go down well. xoxoxoxoxox
The tech gremlins sometime allow oiseau in. :-)
By DurangoGirl
Posted 04/02/08 7:53 PM
Well
anything Italian I gotta have some bread. Any other time I never hardly eat it. I buy a loaf of bread and freeze it,and use as needed...cause I don't use much. Sooooo I'm gonna eat a piece of hard crusted french hehehe
A glass of Chardonnay sounds good too.
Glad to see the tech gremlins let Oiseau in...I'm still not use to the x ;)
I've been having a terrible time today moving around in TA
By Oiseau
Posted 04/03/08 2:18 AM
Oh gosh yes, multiple clicks
I have no idea what's going on, such confusion.
Have you tried to confirm your user name with TA for the future.
Message from Dan:
Hi,
My apologies for being out of touch for a few weeks. There simply wasn't any big news to report for a while, but I do have some news for you now.
Because the new site will be based on a completely different programming language than the current site, we need to update our registration system. Now, I know that all of you have usernames that you use in the Discussion area, and which you may have used for Chat and Homepages as well. We want to make sure that you'll still be able to use those usernames even as we overhaul the back end of what we call the user management system.
If you go to http://www2.thirdage.com/user, you'll be able to reserve your current username for the new system. Simply type in your current information in the username/e-mail and password fields and follow the on-screen instructions. When it tells you that you're logged in, you should be all set for the new system. When we move over to the new site, this username and password will get you into all the new member areas, including, of course, the discussions area. Unfortunately, if you currently have multiple usernames for your e-mail address, you will have to choose just one username per e-mail address.
In the meantime, you should still be able to post on the current discussion boards with no problems. Let me know if you experience any difficulties.
Dan
Posted 04/02/08 8:28 AM
KEEP ON COOKING
I remember the days when my son was in college and one of his staples was "Black Beans and Rice"...that and Ramen noodles. They were inexpensive on his budget and he tried to convince me that the Black Beans and Rice were good protien. I never tried it though.
By DurangoGirl
Posted 04/02/08 8:59 AM
"Black beans and Rice"...Good for you and delicious to
I've always loved ramen noodles...and have some recipes that call for them. I'm gonna have to dig them out and share...pretty good too :)
By DurangoGirl
Posted 04/01/08 6:56 PM
Gonna answer everyone in this one post...I'm having a difficult
It sure is good Irene...plus I did a search on your deep fried spinach...there are some recipes out there..but none with a Chinese influence. Although at a restaurant in New York, there was a Chinese deep fried spinach served with Ginger sauce and lobster.
I agree GerseyGeri...cheese on Broccoli is delicious!
Sha your soup sounds so delicious!!! I do believe I'm gonna give this recipe a try. I want to go to that soup and salad group of yours too ;)
Posted 04/01/08 4:22 PM
If anyone wants a good soup recipe here is one that was a hit at
Black Bean and Pumpkin Soup
3 cans (15 to 19 ounces each) black beans, rinsed and drained
1 can (14 to 15 ounces) chopped tomatoes, drained
1 Tablespoon butter
2 medium onions, chopped into dice
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
4 teaspoons cumin
32 ounces fat-free chicken or vegetable broth
1 can (16 ounces) pumpkin puree (NOT pumpkin pie mix)
In a blender, puree beans and tomatoes together, in several batches.
In a large stockpot, melt butter on medium heat. Add onions, garlic,
salt, pepper and cumin. Cook 6 minutes, or until the onions are soft
and caramelized. Stir in beans and tomato puree. Add broth and
pumpkin. Mix well. Simmer for 30 minutes.
Makes about 13 cups of soup.
This soup combines the heartiness of black beans and the rich nutrition of pumpkin, which is high in calcium, vitamin A and potassium. Serve it with a dollop of sour cream or a dusting of grated Manchego or Asiago cheese, along with hot corn bread and a green salad for a delicious meal.
Posted 04/01/08 10:17 PM
I'm a soup and salad girl myself.
This recipe sounds super. Never have made anything like it but I'm surely going to make this one. Thanks Sha xoxoxo
By DurangoGirl
Posted 03/31/08 5:31 PM
Broccoli
One of my favorite veggies and almost nightly companion LOL I steam it mostly...but this is a delicious way to cook it for company :) I can make a meal with this recipe and some hard crusted french bread and a glass of wine YUM!!
Broccoli, Parmesan and Lemon Recipe courtesy Tyler Florence on the food network.
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced
Preheat the oven to 400 degrees F.
Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears.
Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly.(I sprinkle garlic powder coarse ground over tossed broccoli too).
Transfer to the oven and roast for 10 minutes.
Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
Posted 03/31/08 11:38 PM
I too DG am a great fan of broccoli
and this recipe sounds wonderful. It's now on my 'to do' list. Thanks xoxo
By Oiseau
Posted 02/23/08 5:09 PM
"puttanesca"
Q: Recently I've heard the word "puttanesca" everywhere, from cruise shop menus to movie dialogues. I was just wondering what it is and if there are any recipes you could recommend. Ashley Burke, Melbourne, FL
AskFN: The culinary makeup of spaghetti alla puttanesca (from the Italian puttana, referring to the oldest profession) is clearer than its linguistic background: there are hundreds of stories, many of them apocryphal, of how a classic Neopolitan pasta sauce got that name. One story suggests that the painter Eduaro Colucci named it for reasons unknown in the 1950s, another that it was a quick, easy meal to prepare for ladies' guests, another that the bright colors of the sauce represent the bright colors of the girls' wardrobes, another that girls would cook the pasta to lure men by the smell, and yet another that it was a simple dinner to prepare if you'd spent the afternoon having an affair.
What everyone does agree on (mostly) is what goes in: it's a tomato-based sauce packed full of garlic, anchovies, olives, capers, and red peppers.
- Food Network Kitchens
By Oiseau
Posted 02/07/08 7:42 PM
Valentine's Day Aphrodisiacs
A guide to 12 lust-inducing ingredients, plus a recipe for each
From Pliny the Elder to Casanova, food has long been haloed and hailed as the ultimate portal to venery, a lovely word that has undeservedly fallen into disuse. Oysters, rose petals, chocolate, chile peppers, licorice, star anise—there is no shortage of ingredients reputed over the centuries to stir ardor. So is there any truth to these claims?
Nope. Not if you listen to the FDA, anyway, which in 1989 turned a cold shower on the whole idea of aphrodisiacs, thus dismissing 5,000 years of such truffling as pure folklore. But who needs science? Folklore is way more fun.
There is not a lot of literature on the subject of aphrodisiac cooking. The best-known work on the subject, Venus in the Kitchen: Recipes for Seduction, edited by Norman Douglas, was first published in 1952. It is a truly strange book, containing such gems as Hare Croquettes, Pie of Bulls' Testicles, Eels à la del Sbugo, and last but not least, skink (a type of lizard). Douglas offers no commentary on any of the aforementioned.
Considerably more approachable is Amy Reiley's book Fork Me, Spoon Me: The Sensual Cookbook. Reiley, who produces a newsletter called "Aphrodisiac of the Month" and the Web site www.lifeofreiley.com, has divided the book into categories identical to The Joy of Sex (the book was designed by Deborah Daly, who also designed the original Joy). Part cooking manual and part sensual self-help, Fork Me, Spoon Me focuses on what she considers the 12 most potent aphrodisiacs.
Chile Peppers
Their heat releases endorphins, the primary pleasure enzyme.
Peaches
This mouthwatering fruit is rich in potassium and vitamins A and C and contains iron—all "noted nutrients for improving horizontal salsa."
Mint
Breath-sweetening mint is also known "for increasing appetites of all kinds."
Ginger
Whether raw, pickled, or candied, this root is said to increase sensitivity in the erogenous zones.
Honey
The "Nectar of Aphrodite" (and the root of the word "honeymoon"), honey boosts energy, according to Reiley.
Chocolate
Reiley recommends nibbling on dark chocolate for a "serotonin boost" and a modest amount of caffeine.
Mangoes
"The muse of poets and philosophers since the beginning of recorded time, mangoes are prescribed in India to increase male libido," says Reiley.
Saffron
The rare and expensive spice has been used throughout history in rituals of beauty and love, according to Reiley.
Almonds
"These protein-rich morsels are outstanding in helping sustain stamina" and their blossoms are "an international symbol of fertility."
Rosemary
With its invigorating aroma and flavor, "rosemary could easily be called one of the kitchen's most sensual foods."
Vanilla
The scent of this podlike fruit of an orchid is said to arouse both men and women.
Figs
When cut open, this fruit is said to resemble a certain female body part. It is also rich in energy-boosting iron.
Posted 01/02/08 3:17 AM
FISH PIE with white sauce and rosti topping.
This is pure comfort food and adapts to whatever fish or vegetables are available. Recipe would make about 6 portions. and it freezes well. I cook mine in individual dishes before freezing.
For the filling.
- 3lbs (1500g) - approx of fish. I use about 2.1/4 lbs of cod or haddock fillets or loin, plus 3/4 lb mixture of prawns and undyed smoked haddock. Get the fish skinned and boned - or do it yourself after poaching section of recipe.
- Vegetables. I used 1 bunch of celery and 3 leeks. Other good veg are fennel, carrot, corn, spinach,capers,courgette.
- 1.5 pints milk
- 3 or 4 ounces (75ml) of white or pink wine (optional) - or bouillion
- 1 Onion cut in half
- 2 Bay leaves
- Salt and fresh ground pepper.
- 1 ounce butter
- 1 ounce plain flour
- Finely chopped parsley.
- Juice of a lemon
- About 4 large potatos cooked, mashed and seasoned with salt, pepper and butter.
Method.
- preheat oven to 200C - gas mark 6
- place the white fish and smoked haddock (not the prawns) in an ovenproof dish. Tuck in the onion and bay leaves. Sprinkle with salt and pepper, cover with milk and place in the oven for about 10 minutes - until the fish is just barely cooked.
- Remove from oven, and strain off the milk through a sieve and reserve for the sauce. Check there are no bones or skin on the fish - then return it to the dish. Discard the bay leaves and onion.
- Rinse the prawns in cold water, and dry on a paper towel.
- Make the sauce. Melt the butter over a low heat. I use a large non stick frying pan - but a saucepan is more normal! Add the flour, stirring constantly to make a roux - about 2 minutes. Remove from heat and add the wine, incorporate it into the roux and cook another couple of minutes - stirring to a smooth paste.
- Remove from heat and add the reserved milk in stages, stirring to get a smooth sauce. Stir until simmering - then cook another minute stirring constantly. Remove from heat and add the parsley.
- Add the prawns to the sauce, then add the poached fish. Stir well and then put it all into an ovenproof dish.
- Steam or stir fry the vegetables. Then add the vegetables to the fish and sauce. Mix well.Check seasoning to taste.
- Incorporate the lemon juice into the mashed potato, then spread the potato over the fish. This layer can be omitted - because there is still a rosti layer to follow, but I like the two types of potato... soft mash and crispy rosti.
For the rosti topping .
1 large potato
1 Celeriac (optional) - or use a second potato.
2 ounces melted butter
2 ounces finely grated cheese (I use Cheddar) - any hard cheese will do.
Method
- Peel the vegetables and using a course grater, grate into long shreds. (I am an electric gadget person, but for this I use an old fashioned hand grater - holding the veg in a tea towel, so as not to include my grated thumb)
- Put the grated veg in a container and rinse well in cold water, to wash away the starch. Dab dry on a clean tea towel. Return to the container and add the melted butter. Use your hand or 2 forks to give the potato and celeriac a good coating of butter. Add a pinch of salt and pinch of cayenne pepper.
- Spread the rosti across the top of the mashed potato on the pie. Leave it loose - don't press it down otherwise it won't crisp so well. Scatter the cheese over the surface.
- Cook the pie for about 40 minutes.
- The topping should be golden and crispy - if necessary put it under a grill.
Serve with green salad and vine tomatos.
By Oiseau
Posted 01/02/08 1:22 PM
Well, well, well. THANK YOU!
Margaret, that is/sounds quite wonderful. I have never read or heard of a Fish Pie and it is most certainly going to be tried very soon.
Your posting the recipe here is quite generous of you, taking the time to indulge me. I am grateful. Merci!
By DurangoGirl
Posted 12/31/07 11:44 AM
Happy New Year! 2008
Here's a cocktail I'll be making tonite for overnite guests:
WHITE CHOCOLATE MARTINI
2 to 2 ½ ounces, smooth (high quality) Vanilla Vodka.
2 teaspoons (or to taste), Godiva White Chocolate Liqueur.
1 teaspoon heavy or whipping cream
3-4 ice cubes - cracked
a stemmed Maraschino Cherry for garnish
In a pitcher or cocktail shaker, measure the vodka,
liqueur and cream over cracked ice.
Shake or stir vigorously, then strain into (preferably chilled) martini glass.
Add cherry for garnish.
By Oiseau
Posted 01/01/08 1:00 AM
Oh dear Lord!
Does that sound like heaven in a glass. I think it's worth the output just to try it. Have the glasses though....... ha ha ha ha
By DurangoGirl
Posted 01/02/08 10:45 AM
"Heaven in a glass"
Yes the drinks were yummie indeed. Mother had two and went to bed early LOL
Posted 12/31/07 6:11 PM
Sounds yummy, DG....
May 2008 bring good health and happiness to you and your family!
By DurangoGirl
By Oiseau
Posted 12/19/07 1:18 AM
How delightful - you darling girl
All the very best to you and yours. much love xoxoxoxoxoxox
By Oiseau
Posted 12/14/07 1:48 PM
Holiday Shrimp Scampi
from ArcaMax
Cheers! and Happy Holidays!
Serves 4
This dish can be served anytime, but the red and green elements really play up a Christmas theme. It's simple and elegant and really FAST. You can make this in just a few minutes to really impress your guests.
12 jumbo shrimp (Peeled and deveined. Leave their tails on if you want to be fancy.)
1 bunch of green onions, diced thinly, with some of the green parts
1 tablespoon of garlic
1/2 green pepper, diced
1/2 red pepper, diced
1/2 cup chopped fresh Italian parsley
3/4 cup butter
1/2 cup dry white wine
2 Tbl lemon juice
Melt the butter in a large sauté pan. At the same time, add the green onions, the red and green pepper and the parsley. Sauté on Medium heat until the onions are tender and the green and red peppers have loosened up a bit but still have bite to them.
Add the shrimp. Cook the large shrimp until they are no longer opaque in the middle. This should take about 3 minutes. They will curl in the process.
Take the shrimp out of the pan with a tongs and set them on the serving plates 3 to a plate. Balance the third one up against the other two to give your presentation depth. Add the white wine to the skillet and turn it on Medium High so it boils. Boil down the mixture for 1 full minute and add the lemon juice.
Now spoon this sauce over the shrimp and Voilà!
If you are serving the side salad, you can have the salad all plated and ready to serve before you begin to cook the shrimp scampi. This will allow you to get the dish to table while the shrimp are hot.
Side salad for Holiday Shrimp Scampi
One cup (maximum) assorted baby greens per person
1 chopped red pepper to add color
Dressing:
1/4 cup walnut pieces
2 Tbl mustard (Dijon, preferably)
2 Tbl red wine vinegar
1 cup olive oil
Salt and pepper to taste
(Optional; just a dash will do it.)
In your blender, grind up the walnuts, 2 tablespoons of mustard and a drizzle of the olive oil (just enough to get the blender moving). Grind until well chopped. Then, in a small stream, add the rest of the olive oil. This will make a thick dressing and more than you need to dress the 4 small salads. Save the rest to use in another salad or as a sandwich spread. Lightly dress your greens and toss. Put them on the plate and top with the red pepper bits. Grind a bit of salt and pepper on top (optional).
Enjoy!
Posted 12/11/07 4:42 AM
That's a completely new cake mix to me, Boberr,
I can't wait to try it...think I will make it into three loaf tins...I always seem to have trouble with larger cakes not rising properly.
( Not the world's best cake maker...but you should see my Yorkshire puddings ! )
By Bobberrr
Posted 12/11/07 11:59 PM
I hope you have the same good results!
That's the way my Mom used to make it! I liked those large skinny slices.
My daughter just made the 7 loaf pan recipe for her first time and gave me one. Oh snort, snort, I've been such a hog! Dang it is good stuff!
She gave one to her husband's boss and he declared he had almost finished the loaf pan, it was so good!
The only losers are those that don't try it because of preconceived fruitcake recipes. This is a different cat!
By Oiseau
Posted 12/14/07 1:52 PM
DEEEEEEElicious - tasted it.
I made two long loaves, have them wrapped in a tea towel lined with parchment paper and then the whole thing covered in glad wrap in the freezer.
For the dinner party I'm planning, it shall be served as dessert with Italian Zabaglione slathered on top.....YUM
By Elfinius
By DurangoGirl
Posted 12/08/07 12:19 PM
Yep I noticed that Elfinius...are you two related? :)
How's about some of your delicious cookies...
By TAHOSTS
Posted 12/07/07 9:47 AM
Yumm, Yumm
My favorite time of year. I'll be back to visit often
By Bobberrr
Posted 12/04/07 4:22 PM
I'm salivating!
I'd like to share the Fruitcake recipe my Mom got from her friend, Livney. It is unusual in that it has no raisins or citrons and the batter is lighter, making it a delicious treat instead of something to use as a doorstop. Read the ingredients before you reject it! I make it every year.
Livney's Fruitcake
1 lb. whole pecan halves
1/2 lb. whole cherries glace, half red, half green
1/2 lb. glace pineapple, cut into triangles
1 oz. bottle pure lemon extract.
1 lb. light brown sugar
1 lb. butter
6 eggs, beaten
3 C. flour
2t. fresh baking powder
1 C. flour (additional)
Mix pecans, cherries, pineapple, and lemon extract together in a bowl and set aside.
Cream sugar and butter in mixer or food processor. Add beaten eggs. Turn mixture into a large bowl.
Mix flour and baking powder together and add to the sugar, butter and egg mixture. Stir.
Add the additional flour to the fruit mix. Stir to coat evenly.
Add fruit to cake mixture. Stir thoroughly. Mixture will be stiff.
Recipe will fill a 13 egg tube-type angel food cake pan. Bake 3 hrs. at 250° Test.
Or use 3 loaf pans (8 X 3 3/4 X 2 3/8) filled 3/4 full. Bake about 1 1/2 hr. at 250° Test.
Or use 7 mini loaf pans (5 11/16 X 3 1/4 X 2) filled 3/4 full. Bake 1 hr. 15 min. at 250° Test.
Press batter into pans firmly. Test: toothpick in the center of cake should come out clean.
I wrap the mini loaves in red or green cellophane with a nice bow. Very festive as well as tasty.
By DurangoGirl
Posted 12/04/07 4:57 PM
Sounds very delicious, Bobberrr!
My grandmother just loved Fruitcake. But I've never tried it myself...just might have to now :D
By Oiseau
Posted 12/02/07 3:16 PM
Copied from another discussion
Chanukkah begins this year on December 4th.
I always have enjoyed this song which some friends of mine taught me long ago..
Chanukkah, Oh Chanukkah
Come light the menorah
Let's have a party
We'll all dance the hora
Gather round the table, we'll have a treat
Shiny tops to play with, latkes to eat
And while we are playing
The candles are burning low
One for each night, they shed a sweet light
To remind us of days long ago
loisb - 04:34am Dec 2, 2007 PST
It's never too late to have a happy childhood.
Recipe for Latkes
My husbands aunt taught me to make these - she just called them potato pancakes but they are really, really good.
Makes approximately 12 palm-sized latkes
* 4 medium potatoes * 1 medium onion * 2 eggs * 3/4 cup matzah meal (flour or bread crumbs can be substituted) * salt and black pepper to taste * vegetable oil
Shred the potatoes and onion into a large bowl. Press out all excess liquid.(if using a food processor, use the chopping blade for 2 or 3 seconds after pressing out liquid to avoid stringy fly-aways). Add eggs and mix well. Add matzah meal gradually while mixing until the batter is doughy, not too dry. (you may not need the whole amount, depending on how well you drained the veggies). Add a few dashes of salt and black pepper. (don't taste the batter -- it's really gross!). Don't worry if the batter turns a little orange; that will go away when it fries.
Heat about 1/2 inch of oil to medium-high heat. Form the batter into thin patties about the size of your palm. Fry batter in oil. Be patient: this takes time, and too much flipping will burn the outside without cooking the inside. Flip when the bottom is golden brown.
Place finished latkes on paper towels to drain. Eat hot with sour cream or applesauce. They reheat OK in a microwave, but not in an oven unless you cook them just right.
By DurangoGirl
Posted 12/03/07 2:02 PM
YUM YUM!
The potato pancakes sound so good!
By piccadilly
Posted 12/04/07 12:10 PM
I Agree DG- YummYumm
Afternoon All! Those potato latkes do sound so yummy Oiseau. I think I might experiment with some frozen shredded hash browns.
My family has always made a version of potato pancakes, but using leftover mashed potatoes, onion, and egg and some flour. I find they tend to be too heavy for my liking anymore though.
Our cookie baking day was a big success. Another cookie day is planned before Christmas. This time everyone is supposed to mix up a batch of their favorite drop cookie, and bring it along to bake and decorate.
Since drop cookies are a no fuss cookie to bake, I am thinking of bringing along some no bake delights for everyone to take part in making. Like those little rum balls made ouf of vanilla wafer crumbs,a little corn syrup, and a lot of rum! Or little chocolate covered pretzels with some red and green sprinkles on them.
Have a good day all!
By DurangoGirl
Posted 12/04/07 4:55 PM
Picc
My family makes potato pancakes with leftovers too. Pretty good, but I'd sure like to try that recipe of the latkes.
My mother makes those rum balls too. In fact she's gonna make them to take to my daughters. I'll be having lot's of them with my tea 'hiccup' hehehe
By piccadilly
Posted 11/29/07 1:44 PM
Afternoon All!
Well here it is one week after the big Thanksgiving Feast. The day at Mom's was great, but I am happy to report I didn't bring any leftovers home, especially that yummy oyster stuffing, which I love so much.
I did bring home hubby half a coconut custard pie home, but even some of that went to waste. Believe me if I had brought any of the stuffing home, I would have ate every last morsel.
Almost December, and usually I have my tree up, but haven't done that yet. Seems my Mom wants to ressurect the family sandtart cookie making day, and it is going to be here this year, this Sunday.
We were going to have it at Mom's but her oven is smaller, so I said okay we'll have it here. My kitchen is very small, so we will have to put up a big table in my living room, to hold the baked cookies on. I don't have a dining room. So I will save space and not put up my tree till after Sunday.
The best part about all this-rolling out cookies all day, decorating them, baking them, is hard work. When it's all over, I won't have to travel an hour and a half home. I will all ready be here! I can crawl right into bed if I want to. WhooHoo!
Shouldn't have many dishes to do, cause my sister is making up the cookie dough and bringing it down. I surely won't be cooking dinner, we will order out. I imagine my kitchen floor will be coated with flour and sugar sprinkles, but I sweep that up quick and mop it on Monday.
When we do these cookies together, we share the cost of the ingredients, then split all the cookies. Mom bought boxes of zip-lock bags at Costco to store the cookies for each to take home. Most of mine will be given as treats to friends and neighbors, and a box will be mailed to California for the Grands out there.
I hope enjoys preparing for the Christmas Holiday.....I will not stress over it....I will not stress over it. Yea Right! LOL
I have a pan of chili on the stove, and am waiting for hubby to come home to decide if he wants garlic bread or cornbread with it. Oh heck I might as well start the cornbread. If nothing else he loves cornbread crumbled up in a glass of milk for a snack. That's a southern thing, I think.
My Mom and I were talking last night, and we somehow got to talking bout peanut butter, and I told her I never remembered eating many peanut butter sandwhiches as a kid. Then she told me she remembered when she was younger and how her and her brothers loved dipping peanut butter coated bread in hot chocholate. That was the ultimate winter time treat for them. I asked her if they toasted the bread first. She said oh no. So hubby likes soggy cornbread and milk, Mom likes soggy peanut butter bread in hot cocoa.
By DurangoGirl
Posted 11/30/07 3:09 PM
Oh I wish wish wish I could be there to be the official cookie t
Picc my Dad loved hot chocolate fudge cake with milk over it...yikes!
By Oiseau
Posted 11/29/07 4:58 PM
About customs......I agree that it
seems to be parochial, different areas have different traditions as well as memories according to our ethnicity. It makes for a wonderful world if we embrace it all with love.
By DurangoGirl
Posted 11/23/07 3:13 PM
Ok Picc
How ya feeling today after your delicious home cooked Turkey dinner?
I had a healthy version with slow roasted chicken instead. No stuffin' either...course at Xmas time there is no way this girl is gonna eat healthy LOL
I've been reading the Dr.Oz staying young book on a healthy lifestyle...so fixed the dinner accordingly. It was good but I'm sure not as good as your Mom's ;o
Have you ever taken Dr. Oz's realage test? It's a mind blower and sure made me start on a healthier path. I want to live forever! hehehe won't my kids love MommaMia!
Started decorating the tree today...
By Oiseau
Posted 11/23/07 5:53 PM
Your energy is super DG and
contagious LOL
By piccadilly
Posted 11/21/07 8:24 PM
HappyThanksgiving
Just dropping in to wish everyone a very Happy and Safe Thanksgiving Holiday.
I will be traveling up the road just a bit to Mom's house in PA for all the traditional thanksgiving fare we have all come to love and expect. Turkey, gravy, oyster stuffing, rich mashed potatoes with cream cheese and lots of butter.
Called up Mom tonight to see if she had things under control, and to let her know I would come early to peel taters, and she said all was fine. She forgot to turn the oven down for the first two pumpking pies, but she remembered for the last two, however as she put it, the first two aren't as pretty, but they are still edible. I would imagine whoever gets a piece of the slighty burnt but still edible ones, will get some extra cool whip. LOL
Take Care All and remember to count your blessing on this special Holiday and each and every day too!
Happy Thanksgiving! (((Hugs)))
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